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  • These sweet and spicy pork spare ribs are to die for! They’re so tender the meat just falls off the bone and melts in your mouth – yum! 😋 While you’re waiting for the ribs to cook, sit back and relax with a glass of wine or prep some potatoes and a salad for your sides. This dish pairs great with the BVE Syrah found in our  Weekday Warrior all red packs!

    Pork Spare Ribs



    • 2lbs baby back pork ribs (with membrane removed)
    • Salt
    • Pepper


    • 1 tbsp olive oil
    • ¼ cup sweet onions, finely chopped
    • ½ tsp cumin
    • ½ cup ketchup
    • 1 tbsp honey
    • 1 tbsp Sriracha (or your favorite hot sauce)
    • 2 tbsp brown sugar
    • Dash of Worcestershire sauce
    • Salt and pepper to taste


    1. Preheat oven to 275° F (135°C)
    2. Season both sides of ribs with salt and pepper. Use a generous amount
    3. Place in a rimmed baking sheet, meet side up. Cover the baking sheet with tinfoil and bake for 2 ½ – 3 ½ hours until the meet falls off. Check after 2 hours to see the progress.


    1. While the ribs cook, begin the sauce. Add olive oil to a pan over medium heat. Add the sweet onions, cooking for 5-7 minutes until translucent.
    2. Add the cumin and cook for another 30 seconds.
    3. Add ketchup, honey, hot sauce, brown sugar, and Worcestershire sauce. Mix all together to combine, and add salt and pepper to taste. Let cook for 2 minutes then set aside.

    Season the ribs:

    1. Once ribs are cooked, remove from oven and brush each side with the sweet and spicy sauce.
    2. Serve with your choice of sides and a glass of your favorite wine (we recommend Syrah). Enjoy!

    Tiegan Ford is the Marketing Coordinator at Paired, with an interest in design as well. As a novice wine drinker, she enjoys learning about wine, what foods to pair with different wines, and tasting notes to further expand her knowledge and enhance her wine tasting experience.

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